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Beef Wellingtons

Beef Wellingtons

beef fillet steaks 4 small, trimmed
olive oil
shallot 1, finely chopped
chestnut mushrooms 200g, finely chopped
thyme a couple of sprigs, leaves stripped and chopped
puff pastry 300g
parma ham 8 slices
egg 1, beaten to glaze

  • STEP 1 : Heat a frying pan until very hot. Rub the steaks all over with olive oil and season well. Sear for a minute on each side, then remove from the pan and leave to cool completely.
  • STEP 2 : Cook the shallot in a knob of butter until soft, add the mushrooms and thyme, then season and cook, stirring occasionally. The mushrooms will give out a bit of water, so keep cooking them until there is no moisture left in the pan. Leave to cool.
  • STEP 3 : Roll out the pastry to 20p-thickness. Cut out 4 circles that are 2½cm larger than the fillets, and 4 more circles that are 3½cm larger. Sit the smaller circles on a baking sheet.

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